Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

Shizhang Yan, Jingwen Xu, Shuang Zhang +3

Food Hydrocolloids

Proteins in Food Systems

DOI →

2022Academic literature52 citations Open Access

Rights and representation support justice across aquatic food systems

Christina C. Hicks, Jessica A. Gephart, J. Zachary Koehn +23

Nature Food

Child Nutrition and Water Access

Injustices are prevalent in food systems, where the accumulation of vast wealth is possible for a few, yet one in ten people remain hungry. Here, for 194 countries we combine aquatic food production,...

Research Library

Effect of interfacial composition on the physical stability and co-oxidation of proteins and lipids in a soy protein isolate-(−)-epigallocatechin gallate conjugate emulsion

Rights and representation support justice across aquatic food systems

A Narrative Review on the Bioactivity and Health Benefits of Alpha-Phellandrene

Recent advances in pomegranate peel extract mediated nanoparticles for clinical and biomedical applications

Temperature Upshift Mostly but not Always Enhances the Growth of Vibrio Species: A Systematic Review

Flower Extracts as Multifunctional Dyes in the Cosmetics Industry

Isochoric freezing and isochoric supercooling as innovative postharvest technologies for pomegranate preservation

The application of lactoferrin in infant formula: The past, present and future

Cholera Outbreaks in India, 2011–2020: A Systematic Review

Synergistic antibacterial mechanism of sucrose laurate combined with nisin against Staphylococcus aureus and its application in milk beverage

Current coronavirus crisis and past pandemics - What can happen in post-COVID-19 agriculture?

Role of Phaseolus vulgaris L. in the Prevention of Cardiovascular Diseases—Cardioprotective Potential of Bioactive Compounds

The antifungal activity of cinnamaldehyde in vapor phase against Aspergillus niger isolated from spoiled paddy

Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines

Phospholipid composition and fat globule structure II: Comparison of mammalian milk from five different species

Presence and absence of type VI secretion systems in bacteria

Evaluating the in vitro efficacy of bovine lactoferrin products against SARS-CoV-2 variants of concern

Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides

Genome-wide analysis of metallothionein gene family in maize to reveal its role in development and stress resistance to heavy metal

Design of a Functional Pea Protein Matrix for Fermented Plant-Based Cheese

Performance parameters evaluation and comparison of passive and active indirect type solar dryers supported by phase change material during drying ivy gourd

Protein tyrosine phosphatase receptor δ serves as the orexigenic asprosin receptor

Antifungal Activity of Natural Compounds vs. Candida spp.: A Mixture of Cinnamaldehyde and Eugenol Shows Promising In Vitro Results

Material flow cost accounting (MFCA) to enhance environmental entrepreneurship in the meat sector: Challenges and opportunities

Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation

Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China

Improvement of the gel properties and flavor adsorption capacity of fish myosin upon yeast β-glucan incorporation

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

Emergence, Dissemination and Antimicrobial Resistance of the Main Poultry-Associated Salmonella Serovars in Brazil

The biogas yield, climate impact, energy balance, nutrient recovery, and resource cost of biogas production from household food waste—A comparison of multiple cases from Sweden

The Effects of Pectin Structure on Emulsifying, Rheological, and In Vitro Digestion Properties of Emulsion

Advances in Nanofabrication Technology for Nutraceuticals: New Insights and Future Trends

Consumer adoption of plant-based meat substitutes: A network of social practices

Novel Pickering emulsion stabilized by natural fiber polysaccharide-protein extracted from Haematococcus pluvialis residues

Chameleon-like microbes promote microecological differentiation of Daqu

Intake of legumes and cardiovascular disease: A systematic review and dose–response meta-analysis

Nutritional biology of chestnuts: A perspective review

Unraveling the difference in physicochemical properties, sensory, and volatile profiles of dry chili sauce and traditional fresh dry chili sauce fermented by Lactobacillus plantarum PC8 using electronic nose and HS-SPME-GC-MS

Pomegranate Peel Extract-Mediated Green Synthesis of ZnO-NPs: Extract Concentration-Dependent Structure, Optical, and Antibacterial Activity

The Maillard reaction in traditional method sparkling wine

Mechanistic insights into the influence of flavonoids from dandelion on physicochemical properties and in vitro digestibility of cooked potato starch

Food and food‐related waste management strategies in hospital food services: A systematic review

Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing

Surplus food donation: Effectiveness, carbon footprint, and rebound effect

Lactobacilli Infection Case Reports in the Last Three Years and Safety Implications

Sensory, physicochemical and rheological properties of plant‐based milk alternatives made from soybean, peanut, adlay, adzuki bean, oat and buckwheat

Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion

Influence of tween nature and type on physicochemical properties and stability of spearmint essential oil (Mentha spicata L.) stabilized with basil seed mucilage nanoemulsion

Methods, mechanisms, models and tail gas emissions of convective drying in sludge: A review

Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein